Hospitality Magazine

APRIL 30, 2025

My recent visit to London for the HRC (Hotel, Restaurant & Catering) 2025 expo in London, provided valuable insights into the current state and future direction of the hospitality sector. The event offered a comprehensive overview of the trends and challenges facing businesses today, and I wanted to share some of my key observations. Compliance is key A major focus of the attendees we spoke with was the critical importance of food safety and compliance.

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Training Catering Communication Magazine 242

eHotelier

MAY 11, 2025

Artificial Intelligence (AI) is no longer a futuristic concept in the hospitality industry. Its a powerful force shaping how hotels attract, engage, and retain guests today.

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Modern Restaurant Management

MARCH 26, 2025

Omnichannel communications and value-oriented customer expectations are two elements challenging restaurant owners and operators, according to a survey from Klaviyo. “Every guest touchpoint–whether it’s a dine-in experience, an online order, or even a response to a review – can influence future business,” Mike Eng, Senior Director of Vertical Expansion at Klaviyo, told Modern Restaurant Management (MRM) magazine. “Restaurants need to think beyond just serving

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Marketing Pricing Communication Information 196

Hotelogix

APRIL 29, 2025

Rate parity has always been a problem for hoteliers. The very thought of having external organizations decide the pricing strategy for an independent property doesn’t sit well with too many owners, and not without reason. Rate parity clauses were supposed to protect the integrity of hotel room rates and to ensure customers are getting the best deal – but things have moved far from that vision.

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Book Pricing Presentation Marketing 130

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Hospitality and food & beverage businesses—especially those managing multiple locations—are under pressure to grow quickly while staying compliant with evolving labor laws and industry regulations. High turnover, time-consuming onboarding, and regulatory risk can strain even the most efficient operations. That’s where this free solutions guide can help.

Beverage Operations

Larry Mogelonsky

JANUARY 2, 2025

Ever since the story of Gilgamesh was written down in ancient Mesopotamia, humankind has sought the means by which to restore health and extend life. Today, our knowledge of medicine and physiology has progressed to the point where we can quantify how aging occurs at the cellular level as well as offer people a host of therapies to attenuate the onset of aging and the diseases that aging contributes to, therein extending the good years of wellbeing and vitality that one has on this planet healt

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Travel and Tourism Catering Presentation Information 130

Horizon Hospitality

JANUARY 16, 2025

The hospitality industry is entering 2025 with a rapidly evolving hiring landscape. Employers who understand emerging trends will be better positioned to attract and retain top talent in a competitive market. Here are key trends shaping hospitality hiring and actionable tips for navigating them effectively. 1. Flexibility is a Non-Negotiable Job seekers in 2025 prioritize flexibility, including scheduling options and remote work where possible.

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Scheduling Training Marketing 130

EATER

MARCH 13, 2025

Its time to lose your preconceived notions about what breakfast can be. | Shutterstock Who needs eggs when you can have a bowl of brothy beans instead? In case you havent seen one of the 1,004,553 news stories about it, theres an egg shortage right now caused by an ongoing outbreak of avian influenza. The topic has been so dominant in the news, in fact, that there are equally vast numbers of articles about ways to substitute eggs in your morning breakfast , including tons of vegan products that

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Article 123

Revenue Hub

JANUARY 10, 2025

In the competitive world of hotel sales, effective communication can make or break a deal. Yet, before any sale can be made, theres the daunting task of prospecting. NB: This is an article from Amadeus Subscribe to our weekly newsletter and stay up to date Surprisingly, over40% of sales professionalsfind this initial step the most challenging in the sales journey.

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Communication Catering Article Events 109

Soft Inn

JANUARY 19, 2025

Navigating hotel tax in Singapore can seem complex, but understanding the regulations is essential for hotel owners and operators. With a variety of taxes such as the Goods and Services Tax (GST) and Tourism Tax, it is important to be well-versed in tax compliance to avoid penalties and ensure your hotel business thrives. This comprehensive guide will walk you through all the necessary details regarding hotel taxes in Singapore , including GST, Tourism Tax, tax filing requirements, and best prac

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Hospitality Magazine

MARCH 11, 2025

Restaurants are one of the most powerful mediums when it comes to creating memories. Theyre a go-to destination for celebratory occasions from birthdays and anniversaries to casual catch-ups with friends and treat-yourself solo outings. Its not hard to come by high-quality food and drink in Australia thanks to the caliber of culinary talent on our shores, which means a stand-out dining experience all comes down to the finer details, or the secret sauce, says Lucas Restaurants Operations Manager

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Front of House Training Concierge Communication 246

Speaker: Lee Andrews, Founder at LJA New Media & Tony Karrer, Founder and CTO at Aggregage

This session will walk you through how one CEO used generative AI, workflow automation, and sales personalization to transform an entire security company—then built the Zero to Strategy framework that other mid-market leaders are now using to unlock 3.5x ROI. As a business executive, you’ll learn how to assess AI opportunities in your business, drive adoption across teams, and overcome internal resource constraints—without hiring a single data scientist.

Marketing

Hospitality Magazine

JANUARY 22, 2025

Tetsuya Wakuda, Lennox Hastie and Heston Blumenthal are all behind dishes that have become intrinsically linked to the restaurants they run. Heston Blumenthals meat fruit is known the world over, confit of ocean trout has been on the Tetsuyas menu for more than 25 years and Hasties Firedoor won an award for red meat cookery even though most of the menu revolves around seafood and vegetables.

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Presentation Magazine Marketing 246

Hospitality Magazine

JANUARY 15, 2025

Hospitality professionals from across the country share their business acumen and tips to take the industry into the new year. Ash Bailey, owner, Bar Yuki Create a vibe you want to be a part of. There is so much stress that comes with running a hospitality business, but if you create a space that you genuinely enjoy being in, it will create an environment people love coming back to.

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Hospitality Magazine

FEBRUARY 24, 2025

Its important for me to look at every single customer and maximise their satisfaction. Thats the biggest point, says Raita Noda. Its a mentality that has driven the chef since he left Ocean Room to open Sydneys first eight-seat omakase restaurant, Raita Noda Chefs Kitchen, about a decade ago. Now, Noda is in the process of opening his next venture, a 15-seat restaurant on the edge of Surry Hills and Redfern.

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Magazine Training Marketing 244

Hospitality Magazine

APRIL 22, 2025

I have a rolodex of pathways in my head, says LK Hospitality Culinary Director Stephen Nairn. Hes not talking about industry contacts; rather, the chef is talking about his process for devising innovative sauces at award-winning Melbourne bistro Omnia. When developing a new sauce, Nairn believes creativity is most successful when it comes from a deep understanding of cookings foundational principles.

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Presentation Magazine Marketing 230

Speaker: Jady West, VP of Hospitality & Chris Bennett, Head of Sales & Engineering

The modern hotel room is no longer just a place to stay—it’s an experience to remember. Today’s guests expect seamless 5G connectivity, personalized comfort, and high-tech convenience. From AI-powered smart room controls to in-room entertainment and app-based services, technology is redefining hospitality from the inside out. In this new session featuring industry pros Jady West and Chris Bennett, we’ll explore how high-speed, high-bandwidth connectivity powers the innovations that are enabling

Guest Satisfaction

eHotelier

MAY 13, 2025

A downturn in international arrivals is challenging us to pause, reassess, and reimagine what tourism in Thailand couldand shouldlook like.

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Hospitality Magazine

APRIL 30, 2025

Australias biggest media and marketing conference, Mumbrella360 , returns to Sydneys Carriageworks from 27-29 May. Now that Mumbrella is part of The Intermedia Group, which also publishes Hospitality Magazine , we can offer readers an exclusive 20 per cent discount on tickets, using the code M360HOSP25. While Mumbrella360 spans the entire media landscape, this years focus on creativity, brand building and effective marketing makes it particularly valuable for operators and suppliers looking to s

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Marketing Magazine Communication 239

Hospitality Magazine

APRIL 2, 2025

Bar Tartine San Francisco and Relae Copehagen alumni Caitlin Koether has been snapped up to take The Mulberry Group’s Molli and Little Molli in a different direction after one year of operation. The Abbortsford venues joined Melbourne’s dining landscape in April last year , with Aleksis Kalninsfrom sibling restaurant Hazel putting together the culinary programs for both venues.

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Workshop Information Magazine 246

Hospitality Magazine

JANUARY 6, 2025

Kailing Chen and Alex Du, the operators of Dumpling Land in Wallsend, Newcastle, are facing court over the alleged breach involving vulnerable migrant workers. Fair Work issued Chen and Du with a compliance notice after an inspector formed the belief that the operators had underpaid the minimum wages, overtime, and penalty rates of 28 workers between June 2021 and April 2023.

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Magazine 242

Speaker: David Worrell, CFO, Author & Speaker

Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.

Accounting

Hospitality Magazine

FEBRUARY 25, 2025

The Fair Work Ombudsman (FWO) has hit KRC Pty Ltd, the operators of Black Rock caf The Colonels Son, and its caf manager Rishi Chaudhari with fines totalling $28,171, despite the company’s last minute attempt to backpay the affected staff member. KRC Pty Ltd received a $23,475 penalty while caf manager Rishi Chaudhari received a penalty of $4,696 for underpaying and failing to backpay a full-time cook it employed.

Magazine 246

Magazine 246

Hospitality Magazine

FEBRUARY 3, 2025

Delivery platform DoorDash has secured a new partnership with Costco, which allows Australians to purchase goods without requiring a membership to the bulk-goods company. Customers simply need to search for Costco on DoorDash, where they will find a range of groceries including fruit, vegetables, meat, and other household essentials such as toilet paper.

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Pricing Magazine 246

Hospitality Magazine

MARCH 10, 2025

Hospitality workers have the opportunity to provide valuable insights into the drinks industry to help improve job roles, address key issues and ensure more support, as part of the new Data Census Survey for the drinks industry. Launched in a collaboration between global drinks industry community Celebrate Her, hospitality training platform Allara Global, and consumer intelligence experts CGA by NIQ, the new survey is designed to gain real insight into the drinks industry and the people who work

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Training Information Magazine Marketing 235

eHotelier

MAY 15, 2025

The definition of Gastronomy in most cases is the art of selecting, preparing, serving, and enjoying fine food.

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Definition 285

Speaker: Jennifer Hill

Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.

Presentation

Hospitality Magazine

MARCH 19, 2025

The days of scoring a coffee for $4 are long behind us, yet Australians demand for high-quality beans and well-made brews remains. As the cost of coffee beans surge and cafes push prices towards $7 a cup, the industry is being forced to examine how to keep customers coming back and how much they can charge before customers walk away. According to La Marzocco Australias Future of Coffee Report 2025 , there is a shifting trend for cafes to position coffee as a luxury item rather than a necessity.

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Pricing Presentation Magazine Marketing 231

Hospitality Magazine

MARCH 26, 2025

The Fair Work Ombudsman (FWO) is conducting a series of surprise inspections in Sydneys Inner West this week. The blitz will target twenty restaurants, cafes, and fast food outlets in Newtown and Enmore to ensure staff are receiving the correct pay and entitlements. Inspectors are on the ground in one of Sydneys hospitality hubs this week speaking with employees and holding employers to account if they are not following workplace laws, including due to any unpaid work, said Fair Work Ombudsman A

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Accounting Magazine Book 221

Hospitality Magazine

FEBRUARY 24, 2025

Hospitality insolvencies have surged by over 40 percent between December 2023 and December 2024, according to a new report from Equifax. The Equifax Quarterly Commercial Insights – December 2024 report found that the sector has also seen a spike in auto loan arrears rates, up 43 per cent since December 2023. Meanwhile, overall business credit applications decreased by 3.2 per cent.

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Magazine Marketing 217

Hospitality Magazine

APRIL 2, 2025

Negroni enthusiast Raffaelle Lombardi and interior designer Victoria Hampshire the duo behind popular Surry Hills Negroni authority Bar Conte are opening a multi-level drink and dining destination today. The business and life partners launched Bar Conte in 2021 as Sydney’s only dedicated Negroni bar. Its menu features over 40 Negronis with variations featuring rhubarb, beetroot, mezcal, and rare Italian amari, and vermouth an offering that the team will replicate in their new 130 seat m

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Magazine 245

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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.

Service Management

Hospitality Magazine

APRIL 8, 2025

In winter last year, Eleftheria “Thierry” Amanatidis experienced a small business owners worst nightmare. In the early hours of the morning on June 28, a fire ripped through Elenis Kitchen and Bar, the Yarraville restaurant she co-owns with her sister Anatoli. You don’t wake up one morning thinking your restaurant’s going to be on fire.

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Book Magazine 233

Hospitality Magazine

MARCH 16, 2025

The Bentley Restaurant group has sold its Potts Point vegan fine diner Yellow to Head Chef Sander Nooij and his business partner Mark Hanover. Over his five years at the restaurant, Nooij has focussed on fermentation and sourcing vegetables from small suppliers. Now the head chef will act as chef-owner of the operation. Bentley Co-Owners Brent Savage and Nick Hildebrandt opened Yellow in 2013 as a traditional French bistro before transitioning it to vegetarian in 2016.

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Magazine 259

Hospitality Magazine

MAY 13, 2025

The fine dining team known for St Kildas upmarket beachside Stokehouse are branching out to open Stoke-Grill in Marvel Stadiums Medallion Club. The exclusive Medallion Club private members club offers premium dining options for members at both Marvel Stadium and the MCG. Memberships start at $8,490 per year plus joining fees. The venture also partners with Delaware North to deliver a new dining experience focused on game-time hospitality.

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Magazine Marketing 228

Hospitality Magazine

FEBRUARY 3, 2025

Sydney-based hospitality group Etymon is gearing up to launch a second Loulou location in the heart of the CBD. Petit Loulou is located above the Martin Place Metro station, and will welcome patrons from 10 February with a five-day giveaway, which will see the team gift free croissants with any coffee purchase from 6:30am until sold out. The patisserie and cafe will serve its signature selection of baguettes, salads, sausage rolls, and pastries to the CBD crowd for the first time, which could pr

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Magazine 243

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Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.

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